Ingredients

• olive oil
• for shallow and deep frying
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 1 red chilli
• thinly sliced
• 1 green chilli
• thinly sliced
• 100g/3½oz fregola
• 50ml/2fl oz dry white wine
• 200ml/7fl oz fish stock
• 125g/4½oz butter
• 2 extra-large scallops
• shells reserved
• washed well
• 100g/3½oz kale
• salt and freshly ground black pepper

Directions

• Heat a dash of oil in a large frying pan and gently fry the shallot
• garlic and chillies until soft. Add the fregola and stir to coat in the oil.
• Add the wine
• then increase the heat and allow to bubble away until reduced by half. Add the stock and cook for 20 minutes
• or until tender. Season and stir through half the butter.
• Heat a tablespoon of oil in a small frying pan over a high heat and sear the scallops for a couple of minutes on each side
• or until they are just firm and opaque. Add the remaining butter and baste.
• Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Deep-fry the kale until crisp
• drain on kitchen paper and season.
• Serve the fregola in the scallop shells
• topped with a seared scallop and the kale.